Description
Savor Authentic Mexican Sopes: Your New Favorite Recipe
Ingredients
Scale
- 2 cups masa harina
- 1 teaspoon salt
- 1 1/3 cups water
- 2 tablespoons lard or vegetable shortening
- 2 cups vegetable oil
- 1 cup refried beans
- 1 1/2 cups shredded protein of choice
- 1 1/2 cups finely shredded lettuce
- 1/4 cup diced white onion
- 1 unit avocado
- 1/2 cup Homemade Salsa
- 1/2 cup Mexican cream or sour cream
- 1/2 cup crumbled queso fresco
Instructions
- In a large mixing bowl, whisk together the masa harina and salt. Gradually stir in the water and melted lard or vegetable oil until well combined. Knead for about 3 minutes until smooth.
- If the dough feels dry or crumbly, gently knead in small amounts of water until it reaches the right texture, soft and not cracking.
- Transfer the dough onto a cutting board, flatten it into an even disc, and cut into 12 equal pieces, keeping covered.
- Roll each piece into a ball, then press down into a 3 ½-inch wide disk. Place on a baking sheet or use a tortilla press.
- Preheat a comal or cast-iron skillet over medium heat. Cook 4 sopes at a time until dry with light golden spots, about 60 seconds. Flip and cook for an additional 30 seconds.
- Transfer cooked sopes to a clean surface and cool for 45 seconds. Pinch edges to create a ½-inch rim.
- Heat vegetable oil to 350°F. Fry 4-6 sopes until golden brown, about 1-2 minutes per side. Remove with a slotted spoon and drain on paper towels.
- Spread warmed refried beans on each sope and top with protein, lettuce, onions, avocado, salsa, cream, queso fresco, and any additional toppings. Serve warm.
Notes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 sope
- Calories: 320
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 15 mg
Keywords: Mexican Sopes, Authentic Mexican Recipe, Sopes Recipe